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Spicy Pumpkin Soup

Creamy Spicy Pumpkin Soup with Grilled Cheese Croutons

A comforting bowl of Spicy Pumpkin Soup with a delightful kick, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can be substituted with vegetable or canola oil.
  • 1 medium Yellow Onion Shallots can be used for a milder flavor.
  • 2 medium Carrots Feel free to swap in sweet potatoes if desired.
  • 3 cloves Garlic Fresh is preferred over garlic powder.
  • 15 ounces Pumpkin Puree Ensure you use pure pumpkin puree, not pie filling.
  • 1 teaspoon Fresh Thyme Dried thyme is a suitable substitute but use less.
  • 1 teaspoon Kosher Salt Adjust to your taste preferences.
  • 1/2 teaspoon Cracked Black Pepper Freshly cracked is best for enhancing flavor.
  • 1 teaspoon Ground Cumin Adjust based on your spice preference.
  • 1/2 teaspoon Ground Ginger Fresh ginger can intensify the flavor.
  • 1/4 teaspoon Ground Nutmeg Using fresh nutmeg yields better flavor.
  • 1/4 teaspoon Cayenne Pepper Adjust according to your spice tolerance.
  • 4 cups Vegetable Broth Substitute with chicken broth for a non-vegetarian option.
  • 2 tablespoons Maple Syrup Honey or agave syrup can work as replacements.
  • 1/2 cup Heavy Cream Optional for added richness and creaminess.
For the Grilled Cheese Croutons
  • 2 slices Sourdough Bread Consider crusty options like ciabatta.
  • 1 tablespoon Butter Choose olive oil for a dairy-free alternative.
  • 1 cup Cheddar Cheese Feel free to substitute with Gruyère or mozzarella.

Equipment

  • large pot
  • skillet
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced yellow onion, chopped carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and the onions become translucent.
  2. Stir in the pumpkin puree along with fresh thyme, kosher salt, cracked black pepper, ground cumin, ground ginger, ground nutmeg, and cayenne pepper. Cook for an additional 2 minutes.
  3. Pour in 4 cups of vegetable broth and stir in 2 tablespoons of maple syrup. Bring to a gentle simmer over medium heat, then reduce to low and let it cook uncovered for 10-15 minutes.
  4. While the soup simmers, prepare your grilled cheese croutons. Spread butter on two slices of sourdough bread, layering cheddar cheese between them. Heat a skillet and grill the sandwich until golden brown, about 3-4 minutes per side. Cut into crouton-sized pieces.
  5. After the 10-15 minutes, remove the pot from the heat. Use an immersion blender to carefully purée the soup until smooth. If desired, stir in 1/2 cup of heavy cream.
  6. Ladle the Spicy Pumpkin Soup into bowls, generously topping each with the warm grilled cheese croutons.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For the best flavor, always use pure pumpkin puree. Adjust the amount of cayenne pepper based on your heat preference. Use fresh herbs and spices to elevate the soup's aroma.

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